Ingredients:
* 4 red bell peppers
* 1/2 cup plus 2 tablespoons extra-virgin olive oil
* 1 pound lasagna noodles
* Three 6-ounce cans tuna packed in water, drained
* 1/2 cup chopped fresh dill
* 2 tablespoons fresh lemon juice
* Salt and pepper
* 1 tablespoon sherry vinegar
* 3 cups torn arugula
* 1/3 cup minced chives
Directions:
1. Preheat the broiler. Place the bell peppers on a baking sheet and broil, turning every 5 minutes, until charred all over, about 20 minutes. Transfer to a bowl and cover; let sit for 10 minutes. Using your fingers, peel and discard the charred skin. Discard the stems and seeds.
2. Meanwhile, grease a baking sheet with 1 tablespoon olive oil. In a large pot of boiling, salted water, cook the lasagna noodles until al dente. Drain and rinse with cold water. Arrange in a single layer on the prepared baking sheet to prevent sticking.
3. In a medium bowl, combine the tuna, dill, lemon juice and 1/4 cup olive oil; season with salt and pepper.
4. Using a blender, puree the roasted peppers, sherry vinegar and 1/2 teaspoon salt. With the machine on, pour in the remaining 5 tablespoons olive oil in a slow stream, blending until thick, about 30 seconds.
5. Place a layer of lasagna noodles in the bottom of a 9-by-13-inch baking dish. Top with one-third of the arugula and one-quarter of the bell pepper sauce. Repeat 2 more times, using the remaining tuna mixture and arugula and topping with the remaining noodles. Divide the lasagna into 6 portions. Top with the remaining red pepper sauce and the chives.
